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dc.contributor.authorLøvik, Martinus
dc.contributor.authorFrøyland, Livar
dc.contributor.authorHaugen, Margaretha
dc.contributor.authorHolvik, Kristin
dc.contributor.authorSkålhegg, Bjørn Steen
dc.contributor.authorStea, Tonje Holte
dc.contributor.authorStrand, Tor A
dc.contributor.authorTell, Grethe S.
dc.contributor.authorIversen, Per Ole
dc.coverage.spatialNorwaynb_NO
dc.date.accessioned2018-04-27T11:17:35Z
dc.date.available2018-04-27T11:17:35Z
dc.date.created2017-10-19T08:32:55Z
dc.date.issued2016
dc.identifier.isbn978-82-8259-215-4
dc.identifier.urihttp://hdl.handle.net/11250/2496359
dc.description.abstractThe Norwegian Scientific Committee for Food Safety (Vitenskapskomiteen for mattrygghet, VKM) has,at the request of the Norwegian Food Safety Authority (Mattilsynet; NFSA), assessed the risk of "other substances" in food supplements and energy drinks sold in Norway. VKM has assessed the risk of doses given by the NFSA. These risk assessments will provide the NFSA with the scientific basis for regulating the addition of “other substances” tofood supplements and other foods. "Other substances" are described in the food supplement directive 2002/46/EC as substances other than vitamins or minerals that have a nutritional or physiological effect. They areadded mainly to food supplements, but also to energy drinks and other foods. VKM has not in this series of risk assessments of "other substances" evaluated any claimed beneficial effects from these substances, only possible adverse effects. The present report is limited to the use of L-glutamine and L-glutamic acid in food supplements. Risks related to glutamine and glutamic acid added to food and drinks, protein hydrolysates or high dietary protein intake are outside the scope of the opinion. The report is based on previous risk assessments of glutamine and glutamic acid and scientific papers retrieved from a comprehensive literature search.nb_NO
dc.language.isoengnb_NO
dc.publisherNorwegian Committee for Food Safety (VKM)nb_NO
dc.relation.ispartofVKM Report
dc.relation.ispartofseriesVKM Report;
dc.relation.urihttps://vkm.no/download/18.645b840415d03a2fe8f26029/1502799994850/8ce2799120.pdf
dc.subjectAdverse health effectnb_NO
dc.subjectL-glutaminenb_NO
dc.subjectL-glutamic acidnb_NO
dc.subjectfood supplementnb_NO
dc.subjectnegative health effectnb_NO
dc.subjectNorwegian Scientific Committee for Food Safety,nb_NO
dc.subjectother substancesnb_NO
dc.subjectrisk assessmentnb_NO
dc.subjectVKMnb_NO
dc.titleRisk assessment of "other substances" - L-glutamine and L-glutamic acid. Opinion of the Panel on Nutrition, Dietetic Products, Novel Food and Allergy of the Norwegian Scientific Committee for Food Safetynb_NO
dc.typeResearch reportnb_NO
dc.description.versionpublishedVersionnb_NO
dc.source.pagenumber57nb_NO
dc.source.issue25nb_NO
dc.identifier.cristin1505757
cristin.unitcode1991,0,0,0
cristin.unitnameSykehuset Innlandet HF
cristin.ispublishedtrue
cristin.fulltextoriginal


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